Ramadan ( Ramazan), Rice

Spiced Rice(Tabrizi Advieh Polo)ادویه پلو تبریزی

Spiced rice (advieh pilaf) is a classic Azerbaijani dish in Iran. Spice is called ‘ Advieh’ in Persian language. This is a rice dish made with mixed spices. This mixed spices is not that crazy hot and spicy but mild and full of flavour. Spiced rice is served with chicken cooked in red sauce made with fried onion, tomato paste- Persian saffron water and lime/lemon juice.


This spiced rice with chicken dish is such a aromatic and delicious meal that would satisfied you.

If you live in Iran, you can get easily mixed spices for rice dishes from Grand bazaar or spice shops and stores but do not worry you can prepare it at home, as I did.Spiced rice is one of dishes for month of Ramadan( Ramzan).


It is a mixture of different spices with different amount of each one as follow: 3tbsp dried rose petals, ½ nutmeg, 10 cardamom, 1tsp Persian saffron, ۲ cinnamon sticks, ۱ tsp ginger, 1tsp coriander seeds, ½ tsp pepper seeds, 1 tsp clove, 1tsp cumin.

In order to grind your spices , you can go traditional way, and use mortar and pestle or use electric spice grinder.


After grinding the spices, you should store them and because spices do not like light, air or humidity and heat, is better store them in a jar that is airtight.



  • 3 cups of Persian rice
  • 2 slices of chicken breast, boneless and skinless
  • 1 large onion, finely chopped
  • 1 large potato, peeled and sliced
  • 1 lime or lemon
  • 2 tbsp tomato paste
  • 4 tbsp Persian saffron water
  • 3 tbsp advieh ( mixed spices for polow/pilaf)
  • 4 tbsp barberry ( zereshk)
  • 3 tbsp almond flakes
  • 2 tbsp chopped pistachio
  • Salt and pepper to taste
  • Vegetable oil



Heat the oil in a pan and sauté onion until soft. Heat the oil in other pan, add diced chicken, season with salt and pepper. Fry until change the colour, then add tomato paste. Fry for 1-2 minutes.

Next, add fried onion, lemon juice, 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.

Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.

Pour some oil in the pot, layer sliced of potato at the bottom of pot. Layer it with some of par-cooked rice. Sprinkle some of spices . Repeat process. At the end pour remaining of saffron water top of rice. Cover the pot with a lid and allow to cook the rice over the medium to low heat for about 25-30 minutes.

Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry ( zereshk) and fry for a minute.

Serve the rice with chicken stew, fried nuts and fried potatoes from bottom of the pot.




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